Creamy Garlic Shrimp Linguine

Ingredients

• 12 ounces linguine
• 1 pound shrimp, peeled and deveined
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice or apple cider vinegar (for balancing flavor at the end)
• 1 to 2 tablespoons chopped fresh herbs such as parsley, basil, or cilantro
• Optional garnish: red pepper flakes, extra grated cheese, or toasted nuts/seeds

Instructions

1. Cook the linguine in salted water until al dente and reserve 1 cup pasta water.
2. Heat the butter and olive oil in a skillet, then cook the shrimp for 2 to 3 minutes per side.
3. Add the garlic and cook for 30 seconds.
4. Stir in the cream, Parmesan, lemon zest, salt, and pepper, then simmer briefly.
5. Toss with the pasta and a splash of reserved pasta water until coated.
6. Taste and adjust seasoning with a pinch of salt, black pepper, and a squeeze of lemon if needed so the final dish tastes balanced.
7. Rest the dish for 2 to 3 minutes before serving so the juices redistribute and the sauce settles into the ingredients.
8. Serve with a simple side such as steamed vegetables, a crisp salad, or warm bread to round out the meal.

Helpful Tips

• Do not overcook the shrimp or they will turn rubbery.
• Use reserved pasta water to loosen the sauce if it gets too thick.
• Add a handful of spinach at the end if you want extra greens.
• Meal prep tip: portion leftovers into airtight containers while still slightly warm so weeknight reheating is faster.
• Storage tip: refrigerate leftovers for up to 3 days and reheat gently with a splash of water or broth to keep texture from drying out.